UNIVERSITY    OF    CALIFORNIA      AGRICULTURAL    EXPERIMENT   STATION 
COLLEGE  OF  AGRICULTURE  BENJ'  '°E  WHEELER-  P""'"NT 

THOMAS    FORSYTH    HUNT,    Dean  and  Dircctoh 

BERKELEY  h.  e.  van  norman.  vicc-director  and  dcan 

University  Farm  School 

CIRCULAR  No.  206 
February,  191!) 

JACK  CHEESE 

By  II.  S.  BATED 


Fig.  1.     Weighing  and  Molding  the  Curd. 


Jack  Cheese,  sometimes  known  as  Monterey  cheese,  originated  in 
Monterey  County,  California.  The  first  Jack  cheese  was  made  on  a 
ranch  twenty  miles  south  of  Monterey  about  1892.  The  method  grew 
out  of  a  need  for  disposing  of  surplus  milk  at  a  small  expense  for 
equipment.  The  fact  that  it  requires  but  little  equipment,  makes  it  a 
practical  method  on  farms  where  only  a  small  amount  of  milk  is 
available. 

Until  about  1912  very  little  was  known  of  this  cheese  outside  of 
Monterey  County.  Practically  all  the  cheese  which  was  not  sold  locally 
was  marketed  through  San  Francisco  wholesalers.  Previous  to  the 
war  practically  all  this  cheese  which  was  manufactured  consisted  of 
full-cream  or  "table"  Jack.  Soon  after  the  beginning  of  the  war, 
however,  the  importation  of  grating  cheese  from  Europe  was  cut  off 
and  in  order  to  take  care  of  the  trade  on  these  types  of  cheese  on  the 


Pacific  Coast,  San  Francisco  wholesalers  conceived  the  idea  of  replac- 
ing it  with  Jack  cheese.  Cheese  makers  were  given  instructions  to 
make  the  Jack  from  half-skim  milk  and  to  ship  it  as  soon  as  prac- 
ticable (about  one  week  old).  The  cheese  was  then  dried  and  cured 
by  the  wholesaler. 

The  grating  cheese  when  properly  made  and  cured  proved  to  be  a 
fair  substitute  for  the  imported  brands  and  soon  became  popular  on 
the  Pacific  Coast.  Eastern  buyers,  learning  of  this  cheese,  made  in- 
quiry and  asked  for  trial  shipments  and  the  result  was  that  large 
orders  were  placed  with  San  Francisco  distributers.  Until  this  time 
practically  all  the  Jack  cheese  had  been  made  by  men  experienced  in 
the  manufacture  of  this  type  of  cheese  and  a  good  product  was  being 
used  to  fill  eastern  orders.  This  large  demand,  however,  was  more 
than  could  be  supplied  by  the  factories  manufacturing  Jack  cheese 
and  a  call  was  sent  out  to  the  dairies  and  creameries  to  turn  their  raw 
product  into  Jack  cheese,  offering,  at  the  same  time,  very  attractive 
quotations.  The  result  of  this  was  disastrous  to  California  Grating 
Jack  cheese.  Jack  cheese  factories  sprang  up  in  all  parts  of  the  state 
and  many  creameries  made  Jack  cheese  as  a  side  line.  A  large  portion 
of  the  new  cheese  was  made  from  straight  skim  milk  and  naturally 
was  lacking  in  quality.  The  market  soon  became  over-supplied  with  an 
inferior  and  non-uniform  product  and  the  failure  of  the  distributers  to 
fill  their  orders  with  a  high-quality  cheese  soon  destroyed  the  buyers' 
faith  in  Jack  cheese. 

A  good  quality  of  grating  Jack  cheese  can  be  made  and  a  trade 
built  up  if  a  uniformly  high  standard  is  maintained.  This  circular 
has  been  prepared  writh  the  thought  of  aiding  in  the  development  of 
this  branch  of  the  cheese  industry  and  to  answer  the  many  inquiries 
which  are  coming  to  the  university  relative  to  both  full-cream  and 
grating  Jack  cheese. 

MILK  FOR  JACK  CHEESE 

Too  much  care  can  not  be  given  to  the  handling  of  milk  to  be  used 
for  making  Jack  cheese.  The  method  employed  for  making  the  cheese 
gives  little  opportunity  for  a  lactic  starter  to  overcome  undesirable 
bacteria  and  consequently  a  very  high  grade  of  milk  is  desirable. 
As  a  rule,  the  cheese  is  made  once  a  day  from  a  mixture  of  night's 
and  morning's  milk  which  makes  it  necessary  to  exercise  care  in  the 
kindling  of  the  night's  milk. 

On  account  of  the  mild  climate  in  California  many  dairymen  leave 
the  cows  in  the  open  corral  while  milking  during  the  greater  part  of 


the  year.  This  practice  is  especially  true  on  dairy  farms  producing 
milk  used  for  cheese  making.  As  a  result  the  milk  is  often  badly 
contaminated  with  fine  manure  dust  which  is  agitated  by  the  cows 
moving  about  and  by  the  wind.  Manurial  contamination  will  invari- 
ably cause  gassy  milk  and  as  a  rule  a  bitter,  gassy  cheese.  In  order 
to  avoid  such  contamination  the  cows  should  be  housed  in  a  clean 
barn  when  milked.  The  udder  and  flanks  of  the  cows  should  be 
washed,  or  cleaned  with  a  damp  cloth  before  milking.  This  removes 
a  great  deal  of  manure  and  dirt  some  of  which  might  otherwise  fall 
into  the  pail.  Since  there  is  always  more  or  less  dust  in  the  stable  air 
and  dust  falling  from  the  cow's  body,  some  of  this  foreign  material 
will  naturally  fall  into  the  pail.  This  contamination  can  be  lessened, 
however,  by  the  use  of  small-top  milk  pails. 

Any  utensils  which  come  in  contact  with  the  milk  should  be 
thoroughly  sterilized  before  using.  Recent  experiments1  have  shown 
that  a  very  large  percentage  of  the  bacterial  contamination  of  milk 
comes  from  the  utensils.  Utensils  may  be  sterilized  by  placing  them 
in  boiling  water  or  by  exposing  them  to  live  steam.2 

As  soon  as  the  milk  has  been  drawn  it  should  be  taken  to  the  milk 
house  (which,  according  to  the  California  Dairy  Laws,  must  be  sepa- 
rate from  the  barn),  and  poured  over  a  cooler.  The  practice  of  pour- 
ing the  milk  into  cans  which  are  placed  in  the  barn  behind  the  cows 
should  be  eliminated,  since  this  increases  the  contamination  of  the  milk 
and  exposes  the  milk  to  foul  odors  for  a  long  period. 

COOLING  THE  MILK 

In  cases  where  the  dairy  is  provided  with  a  clean  well-sealed  milk 
house  the  aerator  cooler,  which  cools  the  milk  immediately,  gives  best 
results.  This  kind  of  a  cooler  should  not,  however,  be  used  in  places 
where  there  is  likely  to  be  dust  in  the  air  or  foul  odors.  Where  a 
good  mrlk  house  is  not  provided  for  handling  milk,  the  best  method 
for  cooling  is  to  set  the  cans  in  cold  water  immediately  after  the  milk 
has  been  drawn.  The  tank  in  which  the  cans  are  placed  should  be  of 
sufficient  depth  for  the  water  to  reach  the  necks  of  the  cans.  A  stream 
of  cold  water  should  be  kept  running  into  the  tank  and  the  cans 
agitated  every  ten  minutes  until  the  milk  has  been  cooled  to  within 
a  few  degrees  of  the  temperature  of  the  water.  The  over-flow  water 
can  be  used  for  watering  stock  or  for  irrigation  purposes.     In  order 


i  Bui.  No.  642,  U.S.  Dept.  Agr.  Bur.  An.  Ind,  ' '  The  Four  Essential  Factors 
in  the  Production  of  Milk  of  Low  Bacterial  Count. ' ' 

2'Circ.  No.  179,  Cal.  Agr.  Exp.  Sta.  »"  Factors  of  Importance  in  Producing 
Milk  of  Low  Bacterial  Count. ' ' 


to  allow  the  milk  to  be  agitated  and  mixed  from  time  to  time,  which 
hastens  the  rate  of  cooling',  the  can  should  not  be  completely  filled 
before  the  milk  has  been  cooled.  Milk  stirrers  are  not  advisable  for 
mixing  the  milk  unless  they  are  thoroughly  sterilized  before  being 
used.  After  the  milk  has  been  cooled  to  a  low  temperature  with  water, 
it  can  be  further  cooled  during  cold  nights  by  placing  the  cans  in  the 
open  air.  Even  better  results  can  be  secured  by  placing  wet  sacks 
around  the  cans  when  placed  in  the  open  air.  The  milk  should 
always  be  cooled  to  as  low  a  temperature  as  possible  with  cold  water 
first,  however,  since  water  is  a  better  conductor  of  heat  than  air  and 
will  cool  the  milk  more  quickly.  On  farms  where  cheese  is  made  and 
the  milk  is  poured  into  the  cheese  vat  for  cooling,  cold  water  should 
be  turned  into  the  vat  jacket  and  allowed  to  run  continuously  until 
all  the  milk  has  been  cooled  to  the  temperature  of  the  water.  The  milk 
should  be  stirred  every  ten  or  fifteen  minutes  in  order  to  hasten  the 
cooling.  The  morning's  milk  should  also  be  cooled,  except  where  the 
cheese  is  made  on  the  ranch  and  the  milk  made  into  cheese  immediately 
after  it  is  all  drawn. 

MILK  FOR  JACK  CHEESE 
The  Method 
The  cheese  is  usually  made  every  morning  from  night's  and  morn- 
ing's mixed  milk  but  better  results  can  be  reached  during  the  warm 
weather  by  making  it  twice  daily.  Good  milk  for  Jack  cheese  will  not 
test  over  0.16%  acidity,  although  milk  testing  higher  can  be  used. 
Milk  testing  about  3.5%  fat  will  make  a  cheese  with  good  firm  body 
and  will  be  well  within  the  cheese  fat-standard  set  by  the  California 
laws.  Milk  testing  from  4  to  5%  fat  will  usually  make  a  cheese  too 
soft  for  shipping.  Such  milk  can  be  standardized  by  adding  fresh 
skim  milk  or  removing  a  part  of  the  fat.  The  amount  of  skim  milk 
to  be  added  or  the  amount  of  fat  to  be  removed  should  be  calculated 
and  not  done  by  guess  work. 

PREPARING  AND  USING  A  STARTER 
A  starter  is  sour  (clabbered)  milk  and  is  used  to  overcome  unde- 
sirable bacteria  and  to  develop  acid.  It  is  very  desirable  that  good 
starters  be  used  because  a  starter  containing  undesirable  bacteria  will 
injure  the  quality  of  the  milk.  Commercial  lactic-acid  starters,  which 
are  prepared  in  special  laboratories  and  are  supposed  to  be  pure  cul- 
tures of  lactic  acid  bacteria,  should  be  purchased.  These  can  be  ob- 
tained through  the  dairy  supply  houses  or  direct  from  the  laboratories. 
Fill  a  pint  or  quart  bottle  three-quarters  full  of  good  skim  milk,  tie 


a  parchment  paper  cover  over  it  and  heat  in  a  water  bath  to  180  F. 
holding  it  at  that  temperature  for  30  minutes.  Cool  to  75°  F,  being 
careful  not  to  lower  the  temperature  too  quickly  at  first,  in  order  to 
avoid  breaking  the  bottle.  Empty  the  contents  of  the  small  culture 
which  has  been  purchased  into  the  pasteurized  skim  milk,  and  hold 
at  70  to  75°  F  until  curdled.  (This  is  called  the  mother  culture.)  If 
you  are  not  ready  to  use  the  curdled  milk,  set  it  in  a  cool  place  until 
used.  The  second  day  prepare  another  bottle  of  skim  milk  in  the 
same  manner  as  the  first  and  after  pouring  off  one-half  inch  of  the 
top  from  the  curdled  milk  add  about  a  tablespoonful  of  it  to  the  newly 
pasteurized  milk.  If  a  pint  bottle  of  culture  is  carried  use  only 
one-half  tablespoonful  for .  inoculating.  Hold  at  70  to  75°  F  until 
curdled,  as  on  the  previous  day.  This  should  be  transferred  on  three 
successive  days  before  it  is  ready  to  use.  Great  care  should  be  exer- 
cised in  carrying  the  cultures  in  order  to  prevent  contamination. 
Anything  which  comes  in  contact  with  the  milk  should  first  be  steril- 
ized and  in  transferring  the  cultures  they  should  not  be  exposed  to  the 
air  longer  than  necessary. 

On  the  fourth  day  an  amount  of  milk  sufficient  in  quantity  to  be 
used  as  a  starter  in  the  cheese  milk  should  be  pasteurized  in  the  same 
manner  as  the  bottled  milk.  In  a  large  factory  a  special  starter  can 
should  be  purchased  for  growing  the  "bulk"  starter.  Where  a  com- 
paratively small  amount  of  milk  is  made  into  cheese,  a  homemade 
starter  container  can  easily  be  made.  A  milk  can  may  be  used  for  the 
starter  and  in  case  steam  is  available  a  barrel  may  be  used  for  the 
water  bath.  The  top  of  the  barrel  should  be  cut  off  and  a  drain  hole 
bored  in  the  side  near  the  bottom ;  also  an  overflow  hole  just  below  the 
top  of  the  milk  can.  The  barrel  should  be  piped  with  both  cold  water 
and  steam.  In  case  steam  is  not  available,  a  metal  container  must 
be  used  for  the  water  bath  so  that  it  can  be  heated  on  a  stove. 

After  the  can  of  milk  is  properly  pasteurized  and  cooled  and 
the  mother  culture  for  the  next  day  inoculated,  transfer  some  (about 
2%  of  the  bulk  starter)  of  the  mother  culture  from  the  previous  day 
to  the  can  of  pasteurized  milk.  After  thorough  mixing,  it  should  be 
allowed  to  stand  in  the  water  bath  at  70  to  75°  F  until  curdled.  It 
is  then  ready  for  use  in  the  cheese  milk.  The  mother  starter  should 
be  carried  daily  as  well  as  the  "bulk,"  because  it  is  easier  to  prevent 
contamination  in  a  small  container  than  in  a  large  one.  Always 
inoculate  the  "bulk"  culture  from  the  "mother"  starter.  A  good 
starter  will  have  a  clean  acid  flavor,  be  free  from  gas  holes  or  sepa- 
rated whey,  test  about  0.7  to  0.9%  acidity,  and  become  smooth  like 
heavy  cream  when  thoroughly  agitated. 


Add  about  %  to  1%  starter  through  a  strainer  into  the  milk  and 
raise  the  temperature  of  the  milk  to  86°  F. 

ADDING  THE  EENNET 

A  sufficient  amount  of  rennet  to  curdle  the  milk  ready  for  cutting 
in  twenty-five  minutes  should  be  added  to  the  milk.  The  rate  at  which 
rennet  is  used  will  depend  upon  the  acidity  of  the  milk  and  the 
strength  of  the  rennet  extract.  According  to  the  strength  of  present 
commercial  extracts,  6  to  8  ounces  per  thousand  pounds  of  milk  will 
be  required.  The  rennet  should  be  measured  in  a  glass  graduate  and 
diluted  about  20  times  its  volume  with  cold  water.  It  is  then  added 
to  the  milk  and  thoroughly  mixed  for  three  minutes.  The  milk  should 
then  be  quieted  by  pushing  a  pail  slowly  into  the  milk  in  the  center 
of  the  vat.  When  the  milk  seems  still,  remove  the  pail  slowly  and 
cover  the  vat  with  a  cloth.  In  order  to  get  a  perfect  coagulation  the 
milk  should  be  still  when  it  curdles. 

CUTTING  THE  CUED 

The  curd  is  tested  for  firmness  by  inserting  the  index  finger  diag- 
onally and  raising  it  slowly,  breaking  the  curd.  If  the  finger  splits 
the  curd,  without  mashing  it  and  leaving  particles  on  the  finger,  it  is 
ready  to  be  cut.  First  cut  the  curd  lengthwise  of  the  vat  with  the 
horizontal  curd  knife,  then  lengthwise  and  crosswise  with  the  vertical 
knife.  Allow  the  curd  to  stand  about  three  minutes  before  distribut- 
ing it,  then  begin  to  remove  the  curd  which  sticks  to  the  sides  and 
bottom  of  the  vat.  Stir  very  gently  and  start  to  heat  ten  minutes  after 
cutting.  Thirty-five  minutes  should  be  allowed  for  raising  the  tem- 
perature to  about  108  to  110°  F.  If  the  heat  is  applied  rapidly  the 
curd  will  become  pulpy  and  will  not  firm  properly.  During  the  cook- 
ing process  the  curd  should  be  stirred  sufficiently  to  keep  the  cubes 
from  sticking  together.  This  will  require  almost  constant  agitation  at 
first  but  after  the  temperature  has  been  raised  to  the  maximum,  less 
stirring  is  necessary.  The  time  required  for  cooking  will  depend  upon 
the  condition  of  the  milk,  but  it  usually  takes  from  1*4  to  2  hours. 

DIPPING 
(Kemoving  the  Whey) 
The  time  of  dipping  is  dependent  upon  the  firmness  of  the  curd. 
There  are  no  tests  which  will  enable  one  to  determine  this  point  ac- 
curately, and  one  must  rely  wholly  upon  judgment.     The  curd  is 
properly  firmed  when  it  becomes  slightly  rubbery  and  springs  apart 


when  pressed  between  the  hands.  The  time  of  dipping  will  also  be 
influenced  by  the  time  required  for  the  whey  to  run  from  the  vat. 
In  case  of  a  large  vat  where  it  takes  fifteen  to  twenty  minutes  for  the 
whey  to  run  out,  it  will  be  necessary  to  start  removing  the  whey 
sooner.  After  the  excess  whey  is  removed  the  curd  should  be  stirred 
to  prevent  it  from  matting  together.  The  stirring  should  be  done 
carefully,  however,  as  rough  handling  at  this  time  will  injure  the 
cheese  and  cause  an  excessive  loss  of  fat. 

SALTING 
About  twenty  to  thirty  minutes  after  the  whey  has  been  removed 
salt  may  be  added.    Salt  is  thoroughly  mixed  with  the  curd  at  the  rate 
of  3  to  3i/2  pounds  per  1000  pounds  of  milk.    Allow  the  salt  to  dissolve 
completely  before  molding  the  cheese. 

MOLDING 
This  cheese  is  not  molded  in  metal  hoops,  as  are  most  of  the  hard 
types  of  cheese,  but  is  pressed  in  cloth.  The  press  cloths  used  for 
molding  are  made  of  heavy  sheeting  and  should  be  about  34  inches 
square.  The  cloths  should  first  be  cleaned  and  boiled.  They  are  then 
laid  out  evenly,  one  over  the  other,  and  spread  over  the  top  of  a  large 
open  pail.  Push  the  center  down  to  the  bottom  of  the  pail,  leaving 
the  edges  hanging  over  the  sides.  Sufficient  curd  (about  7  pounds) 
to  make  a  six-pound  cheese  is  weighed  out  and  poured  into  the  top 
press  cloth.  The  four  corners  of  the  press  cloth  are  caught  up  with 
the  left  hand  while  with  the  right  hand  the  curd  is  formed  round  and 
the  cloth  straightened.  The  cloth  is  then  taken  up  tightly  over  the 
curd  with  the  left  hand  and  the  cheese  is  given  a  rolling  motion  on  a 
table,  pressing  at  the  same  time,  with  the  right  hand  to  expel  the  Avhey. 
This  twists  the  press  cloth  tightly  over  the  curd  where  it  is  tied  with 
a  cloth  string.  The  excess  cloth  is  spread  out  evenly  over  the  top  of 
the  cheese  and  this  is  then  ready  for  the  press. 

PEESSING 
The  cheese  are  pressed  between  wooden  planks,  1%"  x  12"  sur- 
faced; the  length  will  depend  upon  the  number  of  cheese  pressed  or 
the  size  of  the  room.  The  base  should  be  slanted  slightly  to  permit 
the  whey  to  drain  off  rapidly.  The  cheese  are  placed  in  the  center  of 
the  board  about  one  inch  apart,  after  which  another  board  is  placed 
on  top.  If  necessary,  the  cheese  can  be  placed  four  or  five  layers  high 
if  boards  are  placed  between  the  layers.  Best  results  can  be  secured 
by  placing  the  boards  and  cheese  in  an  ordinary  upright  cheese  press. 


8 

Another  method  is  to  brace  the  first  board  near  a  wall  abont  three 
feet  from  the  floor ;  then  level  with  the  top  board  a  lever  (2x4,  5  feet 
long)  is  fastened  to  the  wall  with  a  hinge,  which  will  allow  it  to  be 
raised  or  lowered.  These  levers,  one  every  four  feet,  are  laid  over  the 
top  board  and  weights  (about  100  pounds  each)  are  fastened  to  the 
outer  end ;  this  acts  as  an  automatic  press. 


Fig.   2.     A   Jack-Cheese   Factory  showing  the  system  for   cooling  milk;    also 
cheese  being  removed  from  an  upright  press. 

The  cheese  are  left  in  the  press  about  twenty  hours,  after  which  the 
press  cloths  are  taken  off  and  the  cheese  laid  on  shelves.  If  the  press 
cloth  sticks  to  the  cheese,  pulling  out  pieces  of  cheese,  this  is  an  indi- 
cation that  the  surface  got  too  dry  while  in  the  press.  Water  thrown 
on  the  cheese  occasionally,  or  the  room  kept  moist,  will  help  to  pre- 
vent this.    Sticking  may  also  be  caused  by  dirty  press  cloths. 

CUEING 
The  curing  room  should  be  well  ventilated  and  cool.  A  desirable 
temperature  for  curing  Jack  cheese  is  60  to  65°  F.  The  cheese  should 
be  turned  daily  and  the  shelves  kept  clean  and  dry.  The  shelves 
should  be  laid  loosely  on  arms  so  that  they  may  be  turned  over  every 
few  days.  In  from  three  to  six  days  after  the  cheese  are  taken  from 
lie-  press,  they  should  be  dipped  in  hoi   (200°  to  220°  F)  paraffin  for 


15  seconds.     This  will  prevent  shrinkage  and  cracking  and  give  the 
cheese  a  neat  appearance. 

The  time  required  for  curing  will  depend  upon  the  condition  of  the 
cheese  and  the  curing  temperature.  It  usually  requires  from  three  to 
five  weeks  before  the  cheese  are  sufficiently  cured  for  marketing. 


Fig.  3.     Jack  Cheese  on  the  Curing  Room  Shelves. 

HALF-SKIM   (GRATING)   JACK  CHEESE 

For  half -skim  Jack  cheese  the  night  milk  should  be  skimmed  and 
the  skim  milk  mixed  with  the  morning  whole  milk.  The  method  for 
making  the  half -skim  is  the  same,  except  for  the  following:  Set  at 
90°  F  with  one-fourth  less  rennet  extract.    Cook  at  104  to  106°  F. 

After  the  cheese  have  been  pressed  they  should  be  placed  in  a 
saturated  salt  brine  solution  and  kept  there  about  five  to  seven  days. 
They  are  then  laid  on  the  shelves  and  turned  daily  for  one  week.    At 


10 

the  end  of  this  period  the  cheese  are  greased  with  a  coating  of  linseed, 
cottonseed  or  some  similar  oil.  The  cheese  will  not  be  ready  to  grate 
until  they  are  five  months  old ;  they  will  be  better  if  held  ten  to 
twelve  months. 

STEPS  IN  THE  PROCESS 
(Full  Cream) 

1.  Take  acid  test  of  milk  (should  not  be  over  0.18%). 

2.  Take  sample  of  milk  for  fat  test. 

3.  Add  y2  to  1  per  cent  starter  through  strainer. 

4.  Heat  milk  to  86°  F. 

5.  Measure  rennet,  6  to  8  ounces  per  1000  pounds  of  milk,  dilute 
it  with  20  times  its  volume  of  cold  water  and  add  to  milk.  Stir  3 
minutes  and  still  milk. 

6.  Cut  curd  when  properly  curdled.  Use  horizontal  knife  length- 
wise, then  vertical  knife  lengthwise  and  crosswise. 

7.  Three  minutes  after  cutting  begin  to  stir  curd.  Ten  minutes 
after  cutting  start  to  heat,  raising  temperature  to  108  to  110°  F  in 
35  minutes. 

8.  Keep  curd  stirred  sufficiently  to  prevent  matting  from  cutting 
to  dipping. 

9.  Remove  whey  when  curd  is  firmed.  Keep  curd  from  matting 
after  whey  is  off.     (Too  much  stirring  would  injure  curd.) 

10.  Add  salt  at  rate  of  3  to  3%  pounds  per  1000  pounds  of  milk. 

11.  Sterilize  press  cloths  and  arrange  them  in  pail.  Weigh  curd 
into  press  cloths  and  mold. 

12.  Place  cheese  in  press. 

13.  Take  cheese  from  press  next  day,  remove  press  cloths  and  place 
on  shelves. 

14.  Three  to  six  days  after  pressing  dip  cheese  in  paraffin  at  200 
to  220°  F  for  15  seconds. 

For  Half -Skim  (Grating)  Jack  Cheese  substitute  the  following  for 
the  corresponding  numbers  in  the  above  directions. 

4.  Heat  milk  to  90°  F. 

7.  Three  minutes  after  cutting  begin  to  stir  curd.  Ten  minutes 
after  cutting  start  to  heat,  raising  temperature  to  104-106°  F  in  35 
minutes. 

13.  Take  cheese  from  press  the  next  day,  remove  press  cloths  and 
place  cheese  in  a  saturated  salt  brine  solution  for  5  to  7  days. 

14.  Take  cheese  from  brine  and  lay  on  shelves  for  one  week. 

15.  Rub  the  cheese  with  oil. 


11 


SUMMARY 


The  production  of  Jack  cheese  is  practicable  on  farms  because  it 
requires  a  comparatively  small  investment  for  equipment. 

Grating  Jack  cheese,  when  properly  made,  is  a  good  substitute  for 
imported  grating  cheese. 

A  good  grade  of  milk  is  necessary  for  Jack  cheese  making,  but 
any  dairyman  taking  proper  precautions  can  insure  a  milk  supply 
suitable  for  this  purpose. 

The  different  steps  in  the  process  consist  of  adding  "starter"  to 
the  milk,  mixing  the  rennet  with  the  milk,  cutting  the  curd,  cooking, 
draining  off  the  whey,  salting,  molding  and  pressing  the  curd. 


STATION   PUBLICATIONS   AVAILABLE   FOE   FREE   DISTRIBUTION 


No. 
230.   Etiological  Investigations. 

250.  The  Loquat. 

251.  Utilization  of  the  Nitrogen  and  Organic 

Matter   in    Septic   and    Imhoff   Tank 
Sludges. 

252.  Deterioration  of  Lumber. 

253.  Irrigation   and   Soil   Conditions  in  the 

Sierra  Nevada  Foothills,  California. 
255.   The  Citricola  Scale. 
257.   New  Dosage  Tables. 

261.  Melaxuma    of    the    Walnut,     "Juglans 

regia." 

262.  Citrus   Diseases   of  Florida   and   Cuba 

Compared  with  Those  of  California. 

263.  Size  Grades  for  Ripe  Olives. 

264.  The  Calibration  of  the  Leakage  Meter. 

265.  Cottony  Rot  of  Lemons  in   California. 

266.  A  Spotting  of  Citrus  Fruits  Due  to  the 

Action  of  Oil  Liberated  from  the  Rind. 

267.  Experiments  with  Stocks  for  Citrus. 

268.  Growing  and  Grafting  Olive  Seedlings. 

270.  A  Comparison  of  Annual  Cropping,  Bi- 

ennial Cropping,  and  Green  Manures 
on  the  Yield  of  Wheat. 

271.  Feeding  Dairy  Calves  in  California. 

272.  Commercial  Fertilizers. 

273.  Preliminary  Report  on   Kearney  Vine- 

yard Experimental  Drain. 

274.  The  Common  Honey  Bee  as  an  Agent 

in  Prune  Pollination. 

275.  The  Cultivation  of  Belladonna  in  Cali- 

fornia. 


BULLETINS 

No. 
276. 
277. 
278. 
279. 
280. 


281. 

282. 

283. 
284. 
286. 
288. 

290. 

291. 

292. 


293. 
294. 
295. 
296. 
297. 
298. 
299. 

300. 
301. 


The  Pomegranate. 

Sudan  Grass. 

Grain  Sorghums. 

Irrigation  of  Rice  in  California. 

Irrigation  of  Alfalfa  in  the  Sacramento 
Valley. 

Control  of  the  Pocket  Gophers  in  Cali- 
fornia. 

Trials  with  California  Silage  Crops  for 
Dairy  Cows. 

The  Olive  Insects  of  California. 

Irrigation  of  Alfalfa  in  Imperial  Valley. 

Commercial  Fertilizers. 

Potash  from  Tule  and  the  Fertilizer 
Value  of  Certain  Marsh  Plants. 

The  June  Drop  of  Washington  Navel 
Oranges. 

The  Common  Honev  Bee  as  an  Agent 
in  Prune  Pollination.      (2nd  report.) 

Green  Manure  Crops  in  Southern  Cali- 
fornia. 

Sweet  Sorghums  for  Forage. 

Bean  Culture  in  California. 

Fire  Protection  for  Grain  Fields. 

Topping  and  Pinching  Vines. 

The  Almond  in   California. 

The  Seedless  Raisin  Grapes. 

The  Use  of  Lumber  on  California 
Farms. 

Commercial  Fertilizers. 

California  State  Dairy  Cow  Competi- 
tion,   1916-18. 


No. 
113. 
114. 
115. 
124. 
126. 
127. 
128. 
129. 
131. 
133. 
135. 
136. 
137. 
138. 
139. 


140. 


142. 

143. 

144. 
147. 
148. 
150. 
151. 
152. 

153. 

154. 

155. 

156. 
157. 
158. 
160. 
161. 
162. 

164. 
165. 


CIRCULARS 
No. 

Correspondence  Courses  in  Agriculture.  166. 

Increasing  the  Duty  of  Water.  167. 

Grafting  Vinifera  Vineyards.  168. 
Alfalfa   Silage  for  Fattening   Steers. 

Spraying  for  the  Grape  Leaf  Hopper.  169. 

House  Fumigation.  170. 
Insecticide  Formulas. 

The  Control  of  Citrus  Insects.  172. 

Spraying  for  Control  of  Walnut  Aphis.  174. 

County  Farm  Adviser.  175. 
Official  Tests  of  Dairy  Cows. 

Melilotus  Indica.  176. 
Wood  Decay  in  Orchard  Trees. 

The  Silo  in  California  Agriculture.  177. 

The   Generation    of   Hydrocyanic    Acid  179. 

Gas  in  Fumigation  by  Portable  Ma- 
chines. 181. 
The  Practical  Application  of  Improved 

Methods  of  Fermentation  in  Califor-  182. 

nia  Wineries  during  1913  and  1914. 

Practical  and  Inexpensive  Poultry  Ap-  183. 

pliances.  1 84. 

Control    of    Grasshoppers    in    Imperial  185. 

Valley. 

Oidium  or  Powderv  Mildew  of  the  Vine.  186. 

Tomato  Growing  in  California.  187. 

"Lungworms."  188. 

Round  Worms  in  Poultry.  189. 

Feeding  and  Management  of  Hogs.  191. 

Some  Observations  on  the  Bulk  Hand-  193. 

ling  of  Grain  in  California.  196. 

Announcement  of  the  California   State  197. 

Dairv  Cow  Competition,   1916-18. 

Irrigation   Practice   in   Growing   Small  198. 

Fruits  in  California.  199. 

Bovine  Tuberculosis.  200. 
How  to  Operate  an  Incubator. 

Control  of  the  Pear  Scab.  201. 

Home  and  Farm  Canning.  202. 
Lettuce  Growing  in  California. 

Potatoes  in   California.  203. 

White    Diarrhoea    and    Coccidiosis    of  204. 

Chicks.  205. 

Small   Fruit  Culture  in   California.  206. 
Fundamentals    of    Sugar    Beets    under 

California   Conditions. 


The  County  Farm  Bureau. 

Feeding  Stuffs  of  Minor  Importance. 

Spraying  for  the  Control  of  Wild  Morn- 

ing-Glory  within  the  Fog  Belt. 
The  1918  Grain  Crop. 
Fertilizing     California     Soils     for     the 

1918  Crop. 
Wheat  Culture. 
Farm  Drainage  Methods. 
Progress  Report  on  the  Marketing  and 

Distribution  of  Milk. 
Hog      Cholera      Prevention      and     the 

Serum  Treatment. 
Grain   Sorghums. 
Factors    of    Importance    in    Producing 

Milk  of  Low  Bacterial  Count. 
Control     of     the     California     Ground 

Squirrel. 
Extending  the  Area  of  Irrigated  Wheat 

in  California  for  1918. 
Infectious  Abortion  in  Cows. 
A  Flock  of  Sheep  on  the  Farm. 
Beekeeping  for  the  Fruit-Grower   and 

Small  Rancher,  or  Amateur. 
Poultry  on  the  Farm. 
Utilizing  the  Sorghums. 
Lambing  Sheds. 
Winter  Forage  Crops. 
Pruning  the  Seedless  Grapes. 
A  Study  of  Farm  Labor  in  California. 
Dairy  Calves  for  Veal. 
Suggestions    for    Increasing    Egg   Pro- 
duction in  a  Time  of  High-Feed  Prices. 
Syrup  from  Sweet  Sorghum. 
Onion  Growing  in  California. 
Growing   the   Fall   or   Second   Crop   of 

Potatoes  in  California. 
Helpful  Hints  to  Hog  Raisers. 
County    Organization    for    Rural    Fire 

Control. 
Peat  as  a  Manure  Substitute. 
Handbook  of  Insect  Pests. 
Blackleg. 
Jack  Cheese. 


